Nothing says fall like snuggling up with your family and enjoying homemade baked goodies! The three treats that I’m sharing today are full of gentle spices and cozy textures that are sure to make your tummy smile. Go ahead and start heating up your oven, and get ready to take a bite out of autumn!
Pumpkin Hand Pies
If you’ve ever wanted a handheld version of your favorite pie, your prayers have been answered! With refrigerated pie crust and a can of pumpkin pie mix, these are ready to eat in a fraction of the time. I add just a bit more spice to make the flavors even richer!
- 2 refrigerated pie crusts
- 15oz pumpkin pie mix
- 1 tsp cinnamon
- Pinch of cloves
- Pinch of nutmeg
- Dash of salt
- 1 egg yolk stirred
- Preheat the oven to 350 degrees. Line a baking sheet with a baking mat or parchment paper.
- Mix together the pumpkin pie mix, cinnamon, cloves, nutmeg, and salt. Then set aside.
- Roll out the refrigerated pie dough and use a cookie cutter to carve out 20 circles, 10 from each crust. (You will have dough leftover. You can roll that back out and make more circles for more pies!)
- Use a fork or toothpick to poke a few holes in half of the dough circles. These will be the top pieces.
- The other half of the circles will be the bottom. Drop a teaspoon of pumpkin pie mix in the center of these.
- Using a paintbrush or your finger, lightly brush egg yolk around the outside of the bottom circles. This will help the two pieces stick together.
- Place the top pieces of dough over the bottom, and use a fork to gently crimp the edges together. Lightly brush the tops of the dough with the remaining egg yolk.
- Bake the hand pies for about 10 minutes, until the tops are golden. If you want a toastier crust, leave them in the oven a minute or two longer.
- Once your hand pies are finished baking, let them cool and enjoy!
*Makes 10-20 hand pies
Carrot Zucchini Muffins
These veggie-ful muffins are simple and delicious! Add them to your fall breakfast menu or keep them close by for a quick snack!
- 2 ½ cup all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup quick oats
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 4 eggs, lightly beaten
- ¾ cup vegetable or corn oil
- 1 cup shredded carrots
- 1 cup shredded zucchini
- Preheat the oven to 350 degrees, and spray or line a 12-count muffin pan.
- Use a towel to blot as much liquid as you can from the shredded carrots and zucchini.
- Mix all of the dry ingredients in a large bowl.
- In a separate bowl, whisk together the eggs and oil and then stir in the carrots and zucchini.
- Completely mix the wet ingredients into the dry ingredients.
- Fill the muffin cups a little over halfway and bake for about 25 minutes. Insert a toothpick in the center to check if they’re done. Repeat with the remaining batter.
*Makes 24 muffins
Chocolate Chip Oatmeal Spice Cookies
Take your classic oatmeal cookies to the next level with this irresistible blend of spices and sweet chocolate. They’re the perfect partner for a mug of hot cocoa on a cool day!
- ½ cup butter
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 tsp vanilla
- ¾ cup all-purpose flour
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp cloves
- ½ tsp nutmeg
- Dash of salt
- 1 ½ cups quick oats
- 1 handful of mini chocolate chips
- Preheat the oven to 350 degrees.
- Mix together the flour, baking soda, cinnamon, cloves, nutmeg, and salt.
- In a separate bowl, beat together the butter and both sugars until they’re creamy. Add in the eggs and vanilla.
- Mix the sugar mixture into the bowl of dry ingredients.
- Fold in the oats and chocolate chips.
- Use an ice cream scoop to drop the dough onto an ungreased cookie sheet.
- Bake the cookies until the edges are golden, about 12 minutes.
*Makes 18 cookies